• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Finely chop chives.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• While spaghetti cooks, pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1/2 inch thick. Season all over with garlic powder, salt, and pepper. Pat salmon dry with paper towels (no need to pound!). Season as instructed.

• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. (For 4 servings, you may need to cook in batches.) Turn off heat; transfer to a cutting board. Wipe out pan; let cool slightly. Swap in salmon for chicken. Cook (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a plate.

• Once spaghetti is drained, heat a drizzle of oil in pan used for chicken over medium-low heat. Add minced garlic; cook, stirring, until fragrant, 30-60 seconds. • Add cream sauce base, Parmesan, 1/4 cup reserved pasta cooking water, 1 TBSP butter, and 1/4 tsp nutmeg (1/2 cup reserved pasta cooking water, 2 TBSP butter, and 1/2 tsp nutmeg for 4 servings). (Be sure to measure nutmeg—we sent more!) • Bring to a simmer, then reduce heat to low and cook, stirring constantly, until warmed through. TIP: If sauce is too thick, stir in more reserved pasta cooking water a splash at a time. • Add drained spaghetti to pan and toss until thoroughly coated. Remove from heat. Use pan used for salmon here.

• Slice chicken crosswise. • Divide spaghetti between shallow bowls. Top with chicken, chives, and as many chili flakes as you like. Serve. Serve salmon atop spaghetti (no need to slice!). Salmon is fully cooked when internal temperature reaches 145°.